Salads for the happy bloat-free stomach

If you are looking for a recepie for something satisfying, stunning colors and incredibly tasty I have a good one for you! 

Beet root, Pecan, Lentil and Goats Cheese Salad.

Serves 2-4 

Ingredients

4 Beet roots

100 g Goats Cheese (soft)

200 g cooked Puy Lentils

1 red onion

2 handfuls of Pecans or walnuts

Method

I would recommend roasting the beetroots in the oven but this can be very time consuming so if you want you can cook them for the recommended time. I threw in some salt and two pressed garlic cloves in the boiling mixture. Cook the lentils and let cool. Once the beets are cooked slice them in quarters or cubes depending on what you prefer and toss them with the lentils and the red onion which is finely sliced! Crumble the goats cheese on top and add more if you like, but 100 g should be enough depending how much lactose you can tolerate. Although goats cheese is easier to tolerate compared to cows cheese. Chop the nuts and sprinkle on top!

Dressing.

2 tbs oil ( I use neutral oil )

1 tbs apple cider vinegar (I use this a lot as it is Gluten free!) 

1 tbs seeded mustard

1/2 clove garlic

Whiz the ingredient in a mixer and ta dah! 

Toss the salad so that it is gently coated with the dressing. 

The goats cheese salad served with a side of avocado bites on gluten free bread with egg free mayonnaise. Perfectly healthy and very nutritious! 

 

Glorious Poached Salmon Salad!

This glorious salmon salad will even have the non fish eaters begging for more. Its that good! This is amazing in the fridge and added to sandwiches, salads, crackers... Just about anything. Its good for 5 days in the fridge. I made it dairy free but you can use regular ingredients if you are not fussed. Naturally it is gluten free as well. 

Glorious Salmon Salad

Ingredients

2 fillets poached salmon (just add salmon to simmering water and cover for 5  mins) 

2 Tbs Egg free mayonaise (I use Amisa)

1/2 Chopped red onion

1 Stalk Celery finely chopped

Handful Dill (fresh)

Salt & Pepper to taste.

Method

Simply combine all the ingredients in a bowl. The salmon should flake gently and mush it together with a fork. Add ingredients depending on taste. Don't over salt! Just one or two shakes of pink himalayan works wonders. 

Refrigerate for a few hours. The longer it sits the better it tastes! Mmmm. This is great on crackers or crisp bread, as a snack or as a canapé for a pre dinner snack. 

Enjoy!